Name: Pineapple-Rum Mustard
Ingredients: 2 tablespoons yellow mustard seeds; 1 tablespoons brown mustard seeds; 1 1/2 tablespoon mustard powder; 1/4 cup crushed fresh pineapple; 1 teaspoon stripped fresh thyme; Salt and a small pinch dried Scotch Bonnet chile, or to taste; 2 teaspoon demerara sugar; 6 tablespoon dark rum (the amount will vary depending on the thickness desired)

Level: Easy

Ingredients

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2 tablespoons yellow mustard seeds

1 tablespoons brown mustard seeds

1 1/2 tablespoon mustard powder

1/4 cup crushed fresh pineapple

1 teaspoon stripped fresh thyme

Salt and a small pinch dried Scotch Bonnet chile, or to taste

2 teaspoon demerara sugar

6 tablespoon dark rum (the amount will vary depending on the thickness desired)

Directions

Grind the mustard seeds in a mortar and pestle or a spice mill. Place the ground mustard seeds in a bowl with enough water to moisten and allow them to sit for 10 minutes. Replace the soaked seeds in the mortar or the bowl of a food processor and process with the remaining ingredients until the desired consistency is reached. Spoon the mustard into a small jar and cover tightly. The mustard should sit for at least 2 weeks before use.